Instant tea with flower fragrance and preparing method thereof

Abstract

The invention discloses an instant tea with flower fragrance and a preparing method thereof. The tea is prepared by following raw materials,by weight, edible alcohol, fresh tea leaf, vitamin C, corn stigma, peach blossom, lemon juice, sweet-scented osmanthus, aloe juice, Aglaia odorata essence,folium mori, tomato powder, starch,crowndaisy chrysanthemum and suitable water. The fresh tea leaf is processed in the invention; the starch gelatinized at a high temperature is poured on the fresh material to be boiled and softened quickly, and then the fresh tea is mashed into slurry; the gelatinized starch can form a layer of uniform film to be covered on the fresh material; on the one hand, the air oxidation effect can be prevented; meanwhile, the smell volatile component can be restrained to volatilize; and then the tea is extracted by an aqueous solution including ethyl alcohol organic solvent, finally, quickly kill-out is realized by suffocating;the penetration of the ethyl alcohol can promote the tea fragrance component of the fresh tea leaf, and sweet perfumes are diffused all around.

Description

technical field [0001] The invention belongs to the technical field of tea making technology, and in particular relates to an instant tea with floral fragrance and a preparation method thereof. Background technique [0002] Plant wax layer is a general term for a class of complex organic mixtures formed by plants to adapt to the external environment during their growth. It covers the outermost layer of the aboveground parts of plants, mainly aliphatic compounds, cyclic compounds and sterols, etc. . Since the plant waxy layer belongs to a class of organic mixtures, it has the property of being insoluble in water but soluble in organic solvents, so organic solvents are often used to dissolve the waxy layer on the surface of plant leaves. A protective barrier between the waxy layer and the external environment is of great significance to the internal physiology of the plant and to resist the damage of the external environment. It can prevent the evaporation of water, prevent t...

AI Technical Summary

Problems solved by technology

[0004] The most important part in the tea preparation process is greening. The main purpose is not only to volatilize a certain amount of water, but also to kill enzymes. There are extremely strict requirements for temperature, time, and degree of tumbling. If the temperature is too high (generally 240~ 300°C) or untimely tumbling (not enough speed) may easily lead to partial carbonization of tea leaves. For commodities whose tea leaves are mainly processed, it will greatly affect the quality in the later stage, and local high temperatures will easily volatilize the unique aroma components of tea leaves, while Most of these aroma substances are volatile organic aromatic fats, and high temperature can easily decompose chlorophyll, cellulose, trace carotene, lutein and vitamins in tea leaves, which are beneficial to the human body. Plant active ingredients, while cellulose belongs to dietary Loss of fiber and nutrients